La Española Balsamic Vinegar is made from a reduction of pressed grapes. The boiled grape syrup, or must, is combined with D.O.P. verified wine vinegar and fermented for 30 to 60 days. The result is a balsamic vinegar with a deep brown color and a sweet taste. Originating in the province of Modena, in the Po Valley of Northern Italy, balsamic vinegar is a staple ingredient of Mediterranean cuisine.
Vinegars
Balsamic Vinegar
Nutritional Information
*Nutritional information per 100 ml.
Energy
72 kcal 302 kJ
Saturated Fats
12,8 g
Monounsaturated Fats
70,4 g
Polyunsaturated Fats
8,2 g
Carbohydrates
13 g
Fiber
0 g
Proteins
0,2 g
Salt
0 g
Uses of Balsamic Vinegar
Balsamic vinegar has a wide range of uses and can even be found as an ingredient in ice cream and cocktails! However, it’s most commonly used to make some of the following:
